Skip to main content New<> this month
Get the Allrecipes magazine

Creamy Escargot Soup

Rated as 4.33 out of 5 Stars
1

"This delicious and creamy recipe is quick to make at the last minute. It's out of the ordinary, but definitely an eye opener. Try it, you won't be disappointed! Hope you enjoy; if so, please leave a rating. Cheers!"
Added to shopping list. Go to shopping list.

Ingredients

55 m servings 309
Original recipe yields 8 servings (8 cups)

Directions

{{model.addEditText}} Print
  1. Melt the butter in a large saucepan over medium-high heat. Whisk in the flour, and cook for 3 minutes, whisking constantly. Whisk in the green onion, and cook for 1 minute more. Pour in the chicken broth, celery, parsley, and pepper; bring to a simmer, and cook 5 minutes, stirring constantly. Dissolve the cornstarch in a little milk, and add to the simmering soup along with the remaining milk. Cook, whisking frequently, until the soup has thickened and has returned to a simmer, about 8 minutes.
  2. Whisk in the sour cream and the liquid from the can of escargots; return to a bare simmer, and cook for 5 minutes. Stir in the halved escargots, and cook for 1 minute more until warm.

Nutrition Facts


Per Serving: 309 calories; 20.2 14.5 17.3 85 245 Full nutrition

Explore more

Reviews

Read all reviews 8
  1. 9 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

This was ok. I'm a HUGE Escargot fan and was excited to find a new way to cook them than just the traditional butter and garlic sauce. However, I felt like I was missing something. Soup was s...

Most helpful critical review

delicious! it could have used nite hearty vegetables or potatos as the only thing in the soup was celery green onions and escargots but it turned out creamy and delicious. first time ever trying...

Most helpful
Most positive
Least positive
Newest

This was ok. I'm a HUGE Escargot fan and was excited to find a new way to cook them than just the traditional butter and garlic sauce. However, I felt like I was missing something. Soup was s...

I like the idea of garlic. Will try some next time I make it. Just be very careful not to let it boil or get close to boiling once you have added the milk because after that, your soup will c...

this was very nice and i totally loved it ! i did make two different things though i added sliced garlic to fry with the onions and used dried parsley since i had no fresh and used two cans of s...

i have not made this yet so my rating is based on how i think it will taste - but it sounds delicious. just off the top of my head tho' i would definitely add a clove or 2 of garlic-grated or mi...

Excellent soup! All I did different was add garlic & another can of snails. Everyone loved it!

Adjusting the flavor. Powerful results! How? Yes, sauteed garlic, but also a balance of salt & sugar, some pepper, a tiny pinch of thyme, and a gob of dry mustard (I just kept putting in more...

delicious! it could have used nite hearty vegetables or potatos as the only thing in the soup was celery green onions and escargots but it turned out creamy and delicious. first time ever trying...

It was too bland for my taste, so when I made it again I put in garlic, about a quarter cup of some leftover chopped mushroom stems, and substituted sweet onions and dinosaur kale- finely choppe...